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Nancy's Recipe Exchange Newsletter http://www.nancyskitchen.com Email Address for Replies and Requests Please send all email for replies and requests to [EMAIL PROTECTED] AOL Members If you are trying to access the links in this newsletter and they do not work, please go to the online archive of the newsletter at http://groups.yahoo.com/group/nancys_kitchen/ This newsletter will be sent out weekly. For those wishing a quick answer to their messages please use our recipe message board. The message board is an excellent resource for recipes, tips and tricks for cooking and food related topics. http://www.recipe-message-board.com/recipes/ ============================================ Nature Flavors (Low Carb products as well as many great teas ). http://www.naturesflavors.com/product_info.php?ref=3 <A HREF="http://www.naturesflavors.com/product_info.php? ref=3">Naturesflavors.com</A> ============================================ How to Subscribe - If you have a friend that wants to subscribe, the link to subscribe the link to do so is in the top right side of the page http://www.nancys-kitchen.com ============================================ There is a search feature on the newsletter archives on YahooGroups. The link is http://groups.yahoo.com/group/nancys_kitchen/ ============================================= Thought for the Day Happiness is in the heart, not in the circumstances. Wednesday's Horoscopes http://www.astrology-horoscopes.co.uk Virtual Presents (When you can't afford the real thing send a virtual gift) http://www.electronic-online-greeting-cards.com ============================================= Nancy Liz from RI was looking for a recipe for chicken and dumplings and I thought I would send mine on. Hope she enjoys it. Hope you are feeling better but if the kidney stone hasn't passed you are still probably still in a lot of pain. God Bless you and your Siggy! Chicken and Dumplings 3 quarts of water 1 - 2 to 3 pound chicken , cut up 1 1/2 teaspoons salt 1 small onion, sliced 2 stocks of celery, chopped 1 clove of garlic, peeled and chopped 1 bay leaf 4 to 6 whole parsley leaves 1 teaspoon black pepper 1 tablespoon lemon juice Bring your water to boil in a large pot . Add the salt, onion,celery,garlic,bay leaf,and parsley to the pot. Reduce heat to simmer and cook the chicken , uncovered for 2 hours. The liquid will reduce by about a third. When chicken is cooked , remove it from the pot and strain the broth. the strained vegetables are tossed. Shred or pull the chicken apart and set aside. Pour 6 cups of chicken stock back into the pot add the pepper, 1/2 teaspoon salt and the lemon juice, then reheat the stock over medium heat while preparing the dumplings. Dumplings 2 cups flour 1 tablespoon baking powder 1 1/4 teaspoons salt 1 cup plus 2 tablespoons milk Combine the ingredients into a medium bowl and stir well until smooth. then let the dough set for 5 to 10 minutes. Roll the dough out onto a floured surface until about 1/2 inch thickness. Cut the dough into 1/2 inch squares and drop each into the simmering stock. Use all the dough. the dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20 to 30 minutes, stirring often. cut your torn chicken into bite size pieces and add into the pot. Continue to simmer the chicken for another 10 minutes. ===================================== This is for H who is looking for a cooked chocolate frosting. This is very fudge like and wonderful: FRENCH SILK FROSTING 4 squares unsweetened chocolate 1 stick butter 1 pound confectioner's sugar 1 tsp vanilla 1/2 cup milk Melt chocolate and butter over hot not boiling water (double boiler) Combine confectioner's sugar with milk and vanilla in large bowl. Stir till blended Stir in chocolate mixture beating till thick enough to spread. ====================================== Hi Nancy: This is for Eleanor looking for spice rubs for chicken. McCormick's make a Rotisserie Chicken mix that is in with the regular spices. It is orange in color and is delicious for oven or grill cooking. I use it mostly in the winter time when I can't use the grill. I just sprinkle it on chicken breasts with the bone and put in the oven at 350 for 1 hour. The flavor is wonderful and the chicken is so juicy. It can be used on anything. I also use it for pork chops sometimes. Hope this helps. Linda in PA ======================================= Someone wrote in asking for a recipe that sounds just like pastitsio. This is a great recipe. I used to make it all the time, and haven't made it in a while, it always gets rave reviews. It looks kind of involved, but it really doesn't take that long to make. Jodi in Oh PASTA: 7oz pkg elbow macaroni, cooked 2 eggs, beaten 1/3 cup parmesan cheese, shredded 1 TBS butter, melted MEAT: 1 lb lean ground beef 1/2 cup finely chopped onion 1 clove minced garlic 1 8oz can tomato sauce 1/4 tsp each allspice, cinnamon, nutmeg 2 tsp beef instant bouillon 1/8 tsp pepper CREAM SAUCE: 3 TBS butter 2TBS flour 1 tsp chicken instant bouillon 1/8 tsp pepper 1/4 cup parmesan cheese, shredded 2 cups milk In a large bowl, stir together cooked macaroni, eggs, parmesan cheese and butter. Spoon evenly into greased 13x9 inch pan. In a large skillet, brown meat pour off fat. Stir in onion and garlic; cook and stir until onion is tender. Add tomato sauce, all spices, beef bouillon and pepper; mix well. Simmer 10 minutes. Spoon evenly over macaroni mixture. In a medium saucepan; melt butter; stir in flour, bouillon, pepper. Gradually stir in milk. Cook and stir over medium heat until slightly thickened, (mixture should coat spoon). Remove from heat, stir in remaining parmesan cheese. Spoon evenly over meat layer. Cover. Bake at 325 for 30 minutes or until bubbly. Yum!!! B ===================================== Nancy, Could you pass this on to Jeanette & the rest. Hugs, Rosie from PA. CREAM PUFFS CREAM: 1 1/2 c. milk (slightly boiling)1/2 c. sugar1/4 c. flour3 egg yolks, beaten PUFF: 1 c. water1/2 c. butter1 c. flour4 eggs Cream should be prepared first to be chilled in the refrigerator. Cream: Combine all the ingredients with manual mixer. At low heat (high at first) constantly stir until the mixture becomes thick like a pudding (it'll get thicker when chilled). Puff: Preheat oven to 375 to 400 degrees. Boil water and butter. Turn off stove, put in quickly flour and mix slightly with fold (do not mix too much, just enough to get flour and water together). Add one egg at a time by mixing slightly with fork. Place 2 spoonfuls on the pan. Bake at 375-400 degrees until slightly brown, then lower temperature to 350 degrees for another minute. ====================================== I am sorry for the error I made in this recipe. I used the wrong word and did not catch it until it was posted. Sorry! Grandma's Squash Pudding 2 cups cooked yellow squash Water to partly cover squash, (not parsely) 1/2 teaspoon 1/2 cup sugar 2 large eggs 3/4 cup sugar 1/2 cup milk 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 tablespoons cornstarch 2 tablespoons milk 1 1/2 tablespoons butter or margarine 1/4 teaspoon cinnamon 1 tablespoon sugar Preheat oven to 350 degrees. Place cut up squash into a saucepan with a lid. Add water and salt, cook stirring occasionally until very tender. Mash enough squash to make 2 cups. To squash mixture add 1/2 cup sugar, stir well. Set aside. Slightly beat eggs add remaining, sugar, milk, salt, and vanilla. Beat until well blended, set aside. Dissolve cornstarch into remaining milk mix with squash mixture. Then mix in egg mixture. Spray a 13"x 9"x 2" baking dish with cooking spray. Pour squash mixture into baking dish, dot with butter. Mix cinnamon and sugar together. Sprinkle this mixture over top of pudding. Bake in preheated oven for about 45 minutes, or until a knife inserted in center comes out clean. Note: Mom has an easier way to do this and it works well. Place cooked squash into the bowl of a food processor. Add 1-1/4 cups sugar and pulse machine once or twice. Add eggs, the milk, salt, and vanilla pulse once or twice again. Mix the cornstarch with the 2 tablespoons milk, mixing well. Add this to the processor and blend until well mixed. Then continue as the above recipe says. Terry ========================================= I am wanting to can grape leaf pickles and have got my grape leaves but the grapes are still too small. Is there anyway I can preserve the leaves until the grapes are bigger to make my pickles? Thank You Jennifer ========================================== I am looking for a homemade cake recipe from the Home Extension Group (think that is what it was called)this recipe was back in the 60's.Any help appreciated. Love your site. Thanks, Jean ============================================ Bread Pudding. Make this easy, decadent recipe the day before, and chill; then bake and serve hot. Blueberry bread pudding 1 (16-ounce) French bread loaf, cubed 1 (8-ounce) package cream cheese, cut into pieces 3 cups fresh blueberries, divided 6 large eggs 4 cups milk 1/2 cup sugar 1/4 cup butter or margarine, melted 1/4 cup maple syrup 1 (10-ounce) jar blueberry preserves Garnishes: fresh mint leaves, edible pansies Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes. Whisk together eggs, 4 cups milk, sugar, butter, and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours. Bake, covered, at 350� for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving. Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired. Emma ============================================== This is for Vicki who requested a Strawberry No-Bake Pie Recipe: My Mother-in-Law came up with this delicious recipe. Quick Strawberry Pie ! Baked Pie Shell 1 cup Sugar 3 T. Strawberry Jello 1 cup Boiling Water 3 T. Cornstarch ( dissolved in a little water ) a dab of butter and a pinch of salt 3-4 cups Fresh Strawberries, cut into pieces Cool Whip Boil sugar, jello, water, and cornstarch until mixture becomes clear or glossy. Remove from heat and add a little butter and a pinch of salt. Let cool and add the fresh strawberries. Pour into baked pie shell. Top each slice with a dollop of Cool Whip when serving. Refrigerate. Texas Debby ================================================ Hi Everyone, I'm in search of a pineapple pie recipe. If you have a favorite and would like to share I would really appreciate it. Thanks, Angie Walker in Ohio ================================================ This one is a little different and I have tried it. This recipe is to die for. And it is so pretty when it is done and setting on a platter. Almond Poppy Seed Cake 1 stick unsalted butter (I used regular butter) 1 cup sugar 2 eggs, slightly beaten 2 teaspoons almond extract 1 heaping Tablespoon plain yogurt or sour cream (I used yogurt in mine) 1/2 cup 1-percent or skim milk ( I used 2%) 1-1/2 cups unbleached flour (I used regular flour) 1 teaspoon baking powder 1/8 cup poppy seeds Preheat oven to 375 degrees. Cream together butter and sugar in electric mixer. Add eggs and almond extract and beat until light and fluffy. Add yogurt or sour cream, and blend to combine. Add flour, baking powder, and milk, and beat until just blended. Add the poppy seeds and mix in by hand. Bake in a greased and floured 9-inch loaf pan for about 40 minutes (test with a cake tester). Almond glaze: Mix together 3 to 4 Tablespoons melted butter, 1/2 cup confectioners sugar and 2 teaspoons almond extract. Whisk until smooth. Pour over cake which has cooled for 15 minutes. Angie Walker in Ohio ================================================== Carrot Pudding Cake for Dee 1 (18.25 ounce) box yellow cake mix 1 small box vanilla instant pudding and pie filling 4 eggs 1/3 cup water 1/4 cup vegetable oil 3 cups grated carrots 1/2 cup raisins, finely chopped 1/2 cup chopped walnuts 1/2 teaspoon salt 2 teaspoons ground cinnamon Preheat oven to 350 degrees F. Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 8 x 4-inch loaf pans. Bake for 45 to 50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not under-bake. Cool in pans 15 minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting. Orange Cream Cheese Frosting 1 tablespoon butter or margarine 3 ounces cream cheese, softened 1 tablespoon grated orange rind 2 1/2 cups sifted confectioners' sugar 1 tablespoon orange juice Blend butter or margarine with cream cheese and grated orange rind until smooth. Alternately add sifted confectioners' sugar and orange juice, beating after each addition until smooth. Emma =========================================== MACAROON PUDDING 6 Servings 1 c Evaporated milk 2 Eggs, slightly beaten 1 c Sugar 1/4 teaspoons Salt 1 tablespoon Gelatin 1 teaspoon Vanilla 12 Macaroons 6 Candied cherries 1 c Water Soften gelatin in 1/4 cup water. Combine milk, 3/4 cup water, sugar, salt, and eggs. Cook over hot water until mixture coats a spoon. Add gelatin. Stir until dissolved. Add flavoring. Cool. Line a mold with macaroons. Cover with custard. Chill until firm. Garnish with whipped cream and candied cherries. 6 servings. ================================================ Hi Nancy, Am really enjoying the newsletter thanks. This is for Catherine w ho was looking for a Lady Bird chocolate cake. I went to Google and just typed it in they have lots of recipes also her Lemon Cake. Have a great day. Linda Lady Bird Johnson's Mexican Chocolate Cake 1/2 cup (1 stick) margarine 1/2 cup vegetable oil 2 (1 ounce) squares unsweetened chocolate or 4 tablespoons cocoa 1 cup water 2 cups sifted all-purpose flour 1 teaspoon baking soda 2 cups granulated sugar 1/2 cup sour milk (place 1 1/2 teaspoons vinegar in 1/2 cup measure, then fill with milk) 2 eggs, beaten 1 teaspoon cinnamon 1 teaspoon vanilla extract Icing 1/2 cup (1 stick) margarine 4 tablespoons cocoa 6 tablespoons milk 1 (1 pound) package confectioners' sugar 1 teaspoon vanilla extract 1/2 cup pecans Preheat oven to 350 degrees F. Grease a 12 x 18-inch cake pan. Combine margarine, oil, chocolate and water in a saucepan. Heat until chocolate is melted. Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl, then combine with first mixture. Pour batter into prepared cake pan. Bake 20 to 25 minutes or until cake is done. Ice cake while still warm. Icing: Combine margarine, chocolate and milk in a saucepan. Heat until bubbles from around the edge. Remove from heat. Add confectioners' sugar, vanilla extract and pecans. Beat until smooth. This is from Recipe Goldmine (http://www.recipegoldmine.com) =========================================== Nancy, just finished read the newsletter sent out on the 20th of this month. As usual a tremendous job. I start everyday checking to see if a newsletter is waiting for us. When I was on vacation last week did miss checking. I want to thank JoAnn S in PA for the Orange Dreamsicle Dessert for the recipe. Next I have a recipe for Beer Bread and it is as follows: Simple Beer Bread 2 1/2 to 3 1/4 cup self rising flour 1-12 oz. can regular beer no low calorie or light ones 2-3 tablespoon white sugar In a large bowl mix the flour and sugar. Add the beer and mix until everything is mixed well. If need be you can use your hands at the end but I have never had to. Put the mixture in a greased loaf pan. Bake at 350 degrees for 45 to 60 minutes depending on the oven. It is good with soups, salads, and with stews. Nancy, have a great day. Susie Indy =========================================== Hi everyone, I'm looking for a recipe for cookies that I made back in the early 80s. They were made with chocolate chips, coconut, granola and I believe raisins plus some other ingredients. If anyone has a similar recipe I would love to have it. Thanks, Cindy in Edgewater, Fl ================================================ Messages with no capital letters or all capital letters will not be posted to the newsletter. If a message has no punctuation or excessive punctuation ( example would be a lot of .......... or ---- ------ between sentences.) Nancy ================================================ To Cindy O who has trouble with meringue. Here's a simple solution: have 3 egg whites room temp. add a pinch of salt, whip until soft peaks form then gradually whip in a 7 oz jar of marshmallow creme, whip until stiff peaks appear. Then spread on pie and bake. Patsy A ================================================ I am looking for a recipe for Salisbury steak. Can you help me find one. Thanks, Dalene in Altoona ================================================ Updated recipe pages (in past 48 hours) http://www.aliciasrecipes.com/chocolate_pies.htm http://www.aliciasrecipes.com/pork-recipes/ http://www.aliciasrecipes.com/honey-recipes/ http://www.aliciasrecipes.co.uk/salad-recipes/ http://www.aliciasrecipes.co.uk/potato-recipes http://www.anniesrecipes.com/Kitchen/jello.htm http://www.aliciasrecipes.com/barbecue-recipes/ http://www.aliciasrecipes.com/navy_bean.htm http://www.anniesrecipes.com/Kitchen/swiss_steak_recipes.htm http://www.anniesrecipes.com/Kitchen/tomatorecipes.htm http://www.nancyskitchen.com/pork_tenderloin_recipes_2.htm http://www.nancyskitchen.com/potato_recipes.htm http://www.nancyskitchen.com/pudding_recipes.htm ================================================ Hi, This is for Judy who wanted a crisp recipe for the microwave. I've made this before, it is very good with a scoop of vanilla ice cream. MICROWAVE PEACH CRISP 2 (16 oz.) cans sliced peaches, drained 3/4 c. Bisquick 1/2 c. oats 1/2 c. brown sugar, packed 3 tbsp. margarine or butter, softened 1/2 tsp. cinnamon 1/4 tsp. nutmeg Arrange peaches in square microwaveable dish, 8x8x2 inches. Mix remaining ingredients until crumbly. Sprinkle over peaches. Microwave, uncovered, on HIGH for 6 minutes. Rotate dish 1/2 turn. Microwave until peaches are tender, 4-6 minutes longer. Serve with ice cream. Makes 6 servings. Laura L. ============================================== Hi Nancy, I am still hoping someone will have a recipe for zucchini pie. I really look forward to your e-mail. Jackie, Las Vegas ============================================== For Gena, this is from the Kraft recipe files. Hope this is what you are looking for! Anne in PA Strawberry Pretzel Squares 2 cups finely crushed pretzels 1/2 cup sugar, divided 2/3 cup butter or margarine, melted 12 oz. (1-1/2 [ 8-oz.] pkg.) PHILADELPHIA Cream Cheese, softened 2 Tbsp. milk 1 cup thawed COOL WHIP Whipped Topping 2 cups boiling water 1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin 1-1/2 cups cold water 1 qt. (4 cups) strawberries, sliced PREHEAT oven to 350�F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 minutes. Cool. BEAT cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in hipped topping. Spread over crust. Refrigerate until ready to use. MEANWHILE, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator. ============================================== Have a great day Nancy Yahoo! 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